Author: Michael Psilakis
Author: Joyce Schaul
Author: Elisa Mazzaferro-Rosenberg
If you'd like, soak the beans overnight before cooking; it will help them cook more quickly and evenly. The key thing, though, is to be very gentle with the beans while they simmer so they don't break...
Author: Kelly Mariani
Sweet peas, pea shoots, and a sprinkle of lemon zest give this light, just-creamy-enough chowder an extra dose of freshness. While cod might be a more traditional chowder choice, we love halibut for its...
Author: Anna Stockwell
The traditional Italian-American dish gets a halal twist.
Author: Yvonne Maffei
Author: Dan Barber
Author: Andrew Weil, M.D.
Yes, seafood cooks quickly, but sometimes it's worth it to spend some time building layers of flavor into a sauce as you would with a big pot of ragù.
Author: Ignacio Mattos
The reason this salad holds up so well at room temperature is because you dress it twice. It absorbs the first round of dressing completely, the second addition keeps it glossy, and a fistful of walnuts...
Author: Claire Saffitz
Try this mayonnaise on a BLT, egg salad sandwich, or as a dip for crunchy summer veggies.
Author: Rick Martinez
This salad is a vehicle for eating crispy, melty cheese for dinner. Not just any cheese, but rich and dense grillable cheeses like bread cheese, Halloumi, or paneer.
Author: Kendra Vaculin
Author: Sara Foster
Author: Cat Cora
Author: Gayle Pirie
Author: Ian Knauer
Author: Daniel Holzman
Spoon this sprightly condiment over grilled fish, alongside roasted ham, or, for an appetizer, atop slices of smoked salmon on buttered pumpernickel.
Author: Cynthia Thomas
Don't go for perfect grill marks here. Flip the steaks often so the fat renders evenly without overcooking the meat.
Author: Andy Baraghani